2015•Journal of Suzhou UniversityRequires access
The Comparison of Content in Different Varieties of Chinese Yam Polysaccharides
Ya Li
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Abstract
This experiment uses the ultrasonic water extraction to get polysaccharide from water and iron yam.The optimum extraction of iron yam:the solid-liquid ratio 1:40,time 50 min,temperature 60℃ under the conditions of polysaccharide extraction rate up to 13.24%;the optimum extraction of water yam:the solid-liquid ratio 1:40,time 50 min,temperature 40℃ under the conditions of polysaccharide extraction rate up to 11.37%.The experimental results show that polysaccharide content of water yam(13.24%)is higher than the Iron yam(11.37%).